1 1/4 lb sea scallops side muscle removed
1 1/2 tablespoons olive oil or vegetable oil
3 tablespoons butter
1–2 cloves of garlic minced
2 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley or other fresh herbs
Salt and fresh ground black pepper
Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.
Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.
Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.

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